directions

Heat the oven to 375 degrees F.

FOR THE CAKE:

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the granulated sugar and continue whipping until the egg whites are stiff, about 30 seconds more. Sift the remaining 1/4 cup granulated sugar together with the sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla and maple syrup.

Spoon the batter into an ungreased 9- or 10-inch tube pan, or 6 miniature ones. Smooth the top with the back of the spoon. Bake until light golden brown, 30-35 minutes. Cool by hanging the cake (in the pan) upside-down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen it, then knock the cake out onto a plate. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.

FOR THE ICING:

Stir the ingredients together until smooth, adding more maple syrup if necessary. Pour over the top of the cake and spread with a spatula, letting the glaze trickle down the sides. Let set for at least 30 minutes, or until the icing is hard, before serving. Slice with a serrated knife, using a sawing motion.

nutrition information per serving

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

2 reviews

Used the proper ingredients, made an amazing cake.

First off, I would like to point out that the other person to review this recipe stated that she didn't even have the necessary ingredients. Why she would discard a recipe she messed up is beyond me. Why people would cheer on someone who complains about a recipe she messed up is incomprehensible. I made this recipe and it turned out perfect. (I am not experienced with cakes, and I even had to fold the sugar in because I forgot to whip it in.) Use cake flour and follow the simple instructions.

Maple Iced Angel Food Cake

I do not stock cake flour in my kitchen so used regular flour and sifted it 3 times. Perhaps this is why the cake turned out to be just 4" high and very solid. I described it to friends as more of a maple pound cake! The volume of the batter looked great going into the pan but baking in the oven the cake actually got smaller. I will not be keeping this recipe.